{"id":1593,"date":"2012-05-13T12:49:03","date_gmt":"2012-05-13T19:49:03","guid":{"rendered":"http:\/\/mayabugs.com\/blog\/?p=1593"},"modified":"2014-03-30T18:31:19","modified_gmt":"2014-03-31T01:31:19","slug":"idli-sambhar","status":"publish","type":"post","link":"https:\/\/mayabugs.com\/blog\/idli-sambhar\/","title":{"rendered":"Sambar for Idlis and Dosas"},"content":{"rendered":"
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Happy Mother’s Day to all you mom’s out there!<\/p>\n

My mom came up from San Diego for the weekend and for mother’s day I made idli sambhar. My sambhar recipe was inspired by two recipes from Aayi’s recipe bog<\/a>.\u00a0It was partly due to this blog that I got inspired to try cooking different types of Indian food. I have tried two of her sambhar recipes, a\u00a0Konkani Sambar<\/a>\u00a0and a\u00a0Kannada Sambar<\/a>\u00a0exactly like the recipes and then have modified them over time, with the help of Tejas’s tastebuds, to come up with my own sambhar recipe. This time Tejas called my sambhar “Ridiculous!” so I think it’s a keeper.<\/p>\n

This sambar doesn’t use sambar powder and is fairly labor intensive, but well worth it! If you want a quicker sambar recipe, try this yummy sambar<\/a>!<\/p>\n

We had this with last minute idlis from the box<\/a>. They come out so fluffy!<\/p>\n

Dal & Veggie<\/span>
\n2 cups chopped vegetables (today I used cauliflower, carrots, eggplant, okra and cabbage, but I just use whatever is on hand)
\n1\/2 toor dal<\/p>\n

To Grind
\n<\/span>1\/2 tablespoon oil
\n1\/4 teaspoon fenugreek seeds
\n1 tablespoon urad dal
\n5 tablespoons\u00a0desiccated\u00a0coconut
\n1 teaspoon coriander powder (you could use whole as well, but we have fresh ground that is so good)
\n<\/span><\/p>\n

Main Prep<\/span>
\n1\/2 tablespoon oil
\n1 onion diced
\n3 green chilis chopped
\n2 roma or small tomatoes chopped
\n1 teaspoon tumeric
\n1\/4 teaspoon chili powder
\nPinch hing (asafoetida)
\n2 tablespoons natural tamarind paste (I like Ashoka Natural Tamarind Paste<\/a>) or 1 keylime sized ball of tamarind soaked and strained
\n1 keylime sized chunk of jaggery
\nSalt<\/p>\n

Tempering<\/span>
\n1\/2 tablespoon oil
\n1 teaspoon mustard seeds
\n1\/2 teaspoon cumin (jeera)
\n2 cloves
\n1 small piece cinnamon bark
\n3 red chilis
\n6-7 curry leaves<\/p>\n